Pork Tenderloin With Soy And Mustard Marinade
Servings: 4 servings
Ingredients
- 1 2 lb pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2-3 cloves minced garlic
- 1-2 tbsp cooking oil
Instructions
- Clean the excess fat and silver skin off of the pork tenderloins.
- Add the remaining ingredients to a large bowl, and whisk to thoroughly combine.
- Pour the marinade over the pork tenderloins in a covered dish or a large sealable plastic bag, like a Ziploc.
- Place in your refrigerator for at least 4 hours if possible, and all day if possible.
- About 90 minutes before you want to eat, remove the pork from your fridge and preheat your oven to 400.
- About one hour before you want to eat, heat oven-proof pan over medium heat on your stove for 3-5 minutes.
- When pan is hot, coat bottom of pan with cooking oil or lard.
- Add pork to hot pan and sear what will eventually be the top of the tenderloin when you present it.
- After a few minutes, when you get a good sear, turn pork tenderloin over, insert oven proof thermometer if desired, and place entire pan into preheated oven.
- You’ll need to decide what temperature you want to cook your pork up to, but for me, I remove the tenderloins when I hit 130-135 on my thermometer.
- Place pork on cutting board to rest before slicing.
- If making a pan sauce, now would be the time to add your chicken stock and other flavorings to the pan, reduce by half, turn the heat off and then finish with a bit of butter and serve over sliced pork.